Peach Pie
Peach Pie served warm with cold vanilla ice cream is a classic summer dessert. Try this one out soon and enjoy the fresh summer peaches. This recipe is adapted from Ina Garten so you know it has to be wonderful. This is my go-to crust recipe, too! Be sure to try it on any pies you love to make because it is a winner!
You may need:
Pie Plate
Peach Pie
Ingredients
- Pie Filling
- 2½ pounds ripe peaches (about 6 large)
- ½ cup sugar, plus extra for sprinkling
- 2 T. cornstarch
- ½ tsp. grated orange zest
- ¼ cup freshly squeezed orange juice
- 1 T. butter
- All-purpose flour
- 1 egg beaten with 1 tablespoon water, for egg wash
Pie Crust
- 12 tablespoons (1½ sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup very cold vegetable shortening
- ½ cup ice water
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Boil water in a pot.
- Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife.
- Put peaches in a bowl if ice water to stop cooking.
- Peel them.
- Cut one peach in ½-inch dice and set aside.
- Cut the rest of the peaches in ½-inch thick wedges and place them in a large bowl.
- In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil.
- Add just the diced peaches (not the wedges), bring to a boil and lower to a simmer.
- Cook 2-3 minutes until thick,
- Combine this with the peach wedges and 1- 3 tablespoons of the flour. I used just one.
- Roll out half the pie dough (recipe below) on a floured board until it’s larger than a 9-inch pie plate. Place in pie pan, cut excess off edges.
- Put peach filling in middle.
- Brush edges with egg wash.
- Roll second crust to a large circle and cut strips to weave.
- Crimp edges with a fork and brush top with egg wash.
- Sprinkle on sugar.
- Bake on the pan for approx 45 mins.
- Serve with ice cream!
Pie Crust
- Dice the butter and chill in fridge.
- Put flour, salt, and sugar in the bowl of a food processor.
- Pulse a few times to mix.
- Add butter and shortening.
- Pulse 8 to 12 times.
- While running machine, pour in the ice water until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap with plastic wrap and chill for 30 minutes.
- Cut the dough in half.
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